August 11, 2014 - Blog
Recent insights reveal consumers may be confused about their intake of key nutrients, and thus, may not be receiving adequate amounts. Understanding the consumer gaps surrounding functional foods and beverages can be key to formulating these healthy products.
Marianne Smith Edge, MS, RD, LD, FADA, senior vice president, nutrition & food safety, International Food Information Council (IFIC), recently discussed with Food Product Design’s FoodTech Toolbox the findings of the2013 Functional Foods Consumer Survey during the 2014 IFT Annual Meeting and Food Expo, June 21-24, in New Orleans. The survey is designed to investigate consumer perceptions related to nutrient deficiency, sources of functional nutrients, whether naturally occurring and fortified, role of food processing, and reasons for consuming functional foods.
In the video presentation, she said: “We find that consumers overall have a very positive viewpoint about functional foods, which we identify as those foods that have health benefits beyond basic nutrition."
According to the survey results, more than 50 percent of consumers recognize fruits and vegetable as functional foods, followed by fish/fish oil (8 percent) and vitamins/supplements (7 percent).
While most consumers claimed to be very knowledgeable about nutrition, the results indicate there may be gaps in nutrient intake and knowledge. For example, approximately 6 out of 10 consumers claim they are receiving adequate amounts of vitamin D, fiber or potassium. However, when compared to information from the 2010 Dietary Guidelines for Americans, this is not the case.
“Fiber is a really big issue," Smith Edge said, adding that while more than 60 percent said they are getting enough fiber, it’s really less than 5 percent that are getting the adequate amounts.
“This gives us an opportunity, and especially for food manufacturers, it gives an opportunity to look at how we can best fortify those foods that can provide some of the nutrient needs," she said.
When asked about fortification versus naturally occurring benefits, respondents indicated that while they would like for natural-occurring benefits, they showed no distinct preference between the two.
“The good news is that consumers are really open. We find that overall, they have a high trust level and confidence that foods can provide them with health-promoting benefits, and that they’re really open and think that they can change their diet," she said.
To access the complete video presentation, “Fortified Foods: Filling Nutrient and Knowledge Gaps," visit the Food Product Design FoodTech Toolbox.
Recent insights reveal consumers may be confused about their intake of key nutrients, and thus, may not be receiving adequate amounts. Understanding the consumer gaps surrounding functional foods and beverages can be key to formulating these healthy products.
Marianne Smith Edge, MS, RD, LD, FADA, senior vice president, nutrition & food safety, International Food Information Council (IFIC), recently discussed with Food Product Design’s FoodTech Toolbox the findings of the2013 Functional Foods Consumer Survey during the 2014 IFT Annual Meeting and Food Expo, June 21-24, in New Orleans. The survey is designed to investigate consumer perceptions related to nutrient deficiency, sources of functional nutrients, whether naturally occurring and fortified, role of food processing, and reasons for consuming functional foods.
In the video presentation, she said: “We find that consumers overall have a very positive viewpoint about functional foods, which we identify as those foods that have health benefits beyond basic nutrition."
According to the survey results, more than 50 percent of consumers recognize fruits and vegetable as functional foods, followed by fish/fish oil (8 percent) and vitamins/supplements (7 percent).
While most consumers claimed to be very knowledgeable about nutrition, the results indicate there may be gaps in nutrient intake and knowledge. For example, approximately 6 out of 10 consumers claim they are receiving adequate amounts of vitamin D, fiber or potassium. However, when compared to information from the 2010 Dietary Guidelines for Americans, this is not the case.
“Fiber is a really big issue," Smith Edge said, adding that while more than 60 percent said they are getting enough fiber, it’s really less than 5 percent that are getting the adequate amounts.
“This gives us an opportunity, and especially for food manufacturers, it gives an opportunity to look at how we can best fortify those foods that can provide some of the nutrient needs," she said.
When asked about fortification versus naturally occurring benefits, respondents indicated that while they would like for natural-occurring benefits, they showed no distinct preference between the two.
“The good news is that consumers are really open. We find that overall, they have a high trust level and confidence that foods can provide them with health-promoting benefits, and that they’re really open and think that they can change their diet," she said.
To access the complete video presentation, “Fortified Foods: Filling Nutrient and Knowledge Gaps," visit the Food Product Design FoodTech Toolbox.
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